Empire’s Treasure® Gochujang Smoked Mahi-Mahi Taco

Gochujang Smoked Mahi-Mahi Tacos

Empire’s Treasure® Gochujang Smoked Mahi-Mahi Taco

Directions

  1. Whisk gochujang paste and a teaspoon of olive oil then rub over filet. Place in smoker set to 225°F for an hour and half. Remove from smoker then flake and hold warm for service.
  2.  Toss green with sesame dressing and reserve.
  3. Warm olive oil in sauté pan over medium high heat add onions and poblano peppers and cook for 2-3 minutes. Remove peppers and onions from pan and hold warm for service. Add tomatoes and thyme to pan toss and blister for 1-2 minutes then hold refrigerated for service.
  4. Portion greens on warmed tortillas then top with caramelized onions and pepper. Portion fish onto tacos then top with blistered tomatoes and crumbles of feta and serve.

Ingredients

  • 1 ea. Empire's Treasure® Mahi Mahi Fillet(s), 6 oz.
  • 1/2 tsp Gochujang paste
  • 1 tsp Roma® Oil, Olive
  • 1 cup Peak Fresh Produce® purple power greens
  • 1 tbsp Village Garden® Sesame Ginger Vinaigrette
  • 2 ea. Contigo® Tortilla(s), Corn, white
  • 1/2 ea. Peak Fresh Produce® Onion(s), Yellow, julienne
  • 1/2 ea. pepper(s), poblano, julienne
  • 8 ea. Peak Fresh Produce® Tomato(es), Grape
  • 1/4 tsp Peak Fresh Produce® Thyme, Fresh, chopped
  • 1/8 tsp sea salt
  • 1/8 tsp Roma® Black Pepper, Ground
  • 1 1/2 tbsp Roma® Oil, Olive
  • 2 tbsp Roma® Cheese, Feta, crumbled

Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.

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